Specialty menus from 24 Carrot Catering



	BBQ\|\|CHRISTMAS \|TAPAS \|\| MOROCCAN \|\| MEXICAN \|\| INDIAN \|\| SOUTHWESTERN
	ENTREES: Chicken pieces marinated in lemon and rosemary then BBQ'd 'til tender and juicy. Spare-ribs: BBQ'd with my homemade smokey, BBQ sauce. Memphis grill: Chicken, Selby St. Smokehouse sausages & ribs with my BBQ sauce Burgers: Thick and juicy served with all the condiments, lettuce, tomatoes & onions. Beef, Chicken or vegetarian served with roasted garlic aioli and red onion marmalade. Portabello mushroom burger with goat cheese and roasted red peppers. Kabobs: Lamb, Prawns or Chicken All Marinated in lemon and rosemary then grilled to perfection with onions and red peppers and served in a pita pocket with tzatziki sauce. Mexican style: marinated in achiotte & served with a chipotle sauce, guacamole and a corn salsa. Steaks: New York striploin, rubbed in Dijon and cracked peppercorns and grilled to perfection. New York striploin, rubbed with ground coffee beans and cracked black pepper. Lamb: Sirloin steaks served with Polenta and a passionfruit glaze. Salmon: BBQ'd with a smoky maple syrup glaze with a cilantro pesto. Served with a fresh herb sauce, grapefruit and blueberry salsa or a vanilla and lime vinaigrette. Vegetables: Green beans sautéed in butter and tossed with currants. Corn on the cob, served with a herbed butter and salt and pepper. Ratatouille: a medley of summer vegetables brought together in a fresh tomato sauce. Baked potatoes, served with all the condiments. Roasted Tomatoes topped with pesto. Marinated summer vegetables lightly grilled. Gourmet bourbon flavoured Baked beans. Salads: Please refer to separate salad menu Bread: Homemade Foccaccia topped with sliced onions, Olive oil, parmesan cheese and cracked salt and / or fresh Ciabatta buns. Desserts: Fruit salads, seasonal. An example would be peaches and blueberries or strawberries, melon and grapes both with a touch of sugar and sweet white wine. 24 Carrot Cake, a light cake with real creamcheese icing. Squares: a variety of mouthwatering goodies. Coffee: A fully maintained table of fresh coffee and an assortment of herbal and regular teas with cream, sugar and honey. The menu has been set up in a way that you can decide your own menu. 1/ There is a choice of entrées, one vegetable and potato. You may also choose three salads and a dessert. Bread and coffee also comes to accompany the meal. 2/ Or you may substitute salads for the vegetables, to make a total of four salads. The prices are as follows: One entree with one vegetable, potatoes and three salads is $18.95/ plate. If you would like a 2nd entrée +$2.95/plate. If you would like Salmon or Spare Ribs the price is $19.95/plate. (The salmon depends on availability) If you would like Lamb, Steak or Prawns the price is $22.95/plate. The Memphis Grill is $21.95. Staff wages are added for the smaller groups as follows. The cost is $25/hr. More may be required depending on the services needed. - less than 25 guests - 1 staff member - less than 50 guests - 2 staff members If you would like 24 Carrot to set the tables the cost is $1.00/setting. (Prices are subject to change). Taxes are not included and tips are appreciated. ENTREES: Roasted Turkey with an apricot glaze, served with a rich roasted onion gravy. Or with a mustard and thyme rub, served with a mushroom gravy. Or with a maple herb butter rub, served with a gravy accented with apple brandy. Or southwestern style with an ancho chili-garlic rub, served with a gravy made from its juices Baked ham in an apple-mustard glaze. Served with a variety of mustards plus a rhubarb and balsamic compote. Roasted Baron of beef, rubbed with dijon and black peppercorns. Served with cabernet sauvignon gravy, made with roasted beef bones and vegetables, garnished with glazed pearl onions in a sherried vinegar. STUFFING: Bread stuffing with wild mushrooms and leeks Bread stuffing with sweet Italian sausage and apples. Rice stuffing with hazelnuts, dried cranberries and greens. Cornbread stuffing. (Bread stuffing with dried fruits) Fresh homemade cranberry sauce with a touch of port and orange. VEGETABLES: Roasted fall vegetables, a medley of vegetables roasted 'til golden in maple syrup, thyme and Olive oil. Acorn squash with a spiced pecan butter. Carrots tossed in butter, honey and caraway. Black-eyed soccatash with a mustard vinaigrette Broccoli cooked 'til El dente and tossed in butter and lemon. Green beans sautéed in butter and tossed with currants. Sweet potato puree with fresh ginger. Mashed Yukon gold potatoes with buttermilk, scallions and parsley. Mashed potatoes with leeks and sour cream. Yukon gold potatoes and wild mushroom gratin. Mashed potatoes with turnips and roasted pear puree. Steamed white basmati rice SALADS: Please make three selections from the salad menu. BREAD: Home-made Foccaccia topped with onions, Olive oil, parmesan cheese and cracked salt. DESSERTS: A dessert table featuring peppermint candy cheesecake, pies, cakes and tortes COFFEE: A fully maintained table of fresh coffee and an assortment of herbal and regular teas with cream, sugar and honey. THE PRICES ARE AS FOLLOWS: The Turkey or Ham or beef buffet with 2 veg, potatoes and 3 salads is $18.95/ plate. Top Sirloin roast $19.45/plate If you would like a 2nd entrée +$2.95/plate. Salmon or seafood is $5.00 for a 2nd entrée If you would like hors d'oeuvres to start +$1.50/plate. (I can send you a list) If you would like the salmon the price is around $19.95/plate depending on its availability Seafood Creole or lasagna is also $19.95 The menu has been set up so that you can decide your own menu. There is a choice of entrées, two vegetables and starches to go with the entrées. You may also choose three salads and one dessert. Bread and coffee also accompany the meal. The price includes the staff that will ensure that everything is presented beautifully and after, the kitchen is clean and left how I found it. Staff wages are added for the smaller groups as follows. The cost is $25/hr. More may be required depending on the services needed. - less than 25 guests - 1 staff member - less than 50 guests - 2 staff members If you would like 24 Carrot to set the tables the cost is $1.00/setting. pLATE SERVICE The menu will be the same, but a choice of 1 salad will be served as an appetizer and the bread will be served at the individual tables. Again there will be a choice of entrée's, vegetables, starch and a dessert. The dessert you may choose from the menu provided. Coffee and Tea will be served with dessert. The price per plate is $23.95 for the first selected entrée. (Prices are subject to change). Taxes are not included and tips are appreciated. BACK TO TOP HORS 'DOEUVRES: Tapenade, an artichoke, sundried tomato and olive dip served with pita triangles. Marinated olives. Stuffed Mushroom Caps filled with shrimp, crab, walnuts and three cheeses Marinated Asparagus rolled with proscuttio. Cambazola marinated in tarragon and garlic. MAIN COURSE: Lamb Meatballs in a zesty tomato sauce White beans with sausage and a touch of Pernod. Chorizo in roasted red peppers and wine Roasted potatoes topped with a spicy tomato sauce. Chicken in garlic and wine. Croquettes: Potato and ham served with an aioli mayonnaise. Mussels marinated in a vinaigrette sauce with a touch of Sambuca. Clams in a piquant tomato sauce. Prawns steamed and refreshed in cold water, served with a cognac served with a cognac cocktail sauce. Prawns steamed and refreshed in cold water, served with a cognac served with a cognac cocktail sauce. Civiche of shrimp, marinated in lime and laid on a bed of cucumber and red peppers. Pizzaladierre:A tart with tomato concasse and topped with anchovies and olives. SALADS: Layered spinach salad in a light vinaigrette topped with roasted red peppers, asiago cheese and hazelnuts. BREAD: Olive and sundried tomato bread. DESSERT: Marinated slices of orange served with a Biscotti biscuit. COFFEE: Coffee and tea table with a variety of herbal and regular teas, cream, sugar and rentals included. BACK TO TOP Orange and red onion salad with mint Lamb Tagine with dried fruits & nuts OR Chicken Tagine with olives and preserved lemons OR Chicken Bastilla Spiced medley of vegetables Cous Cous Steamed carrots tossed in a little cumin Rice pudding with orange flower water Pastry croissants filled with almond paste BACK TO TOP APPETIZERS: Crab & tomato quesadillas Shrimp ceviche served on a bed of rice & red peppers ENTREES: Chicken Molé Pablano an intense festive dish with ingredients such as chocolate and diced chilies OR Chicken skewers marinated in achiote & citrus served with a soft tortilla/chipotle sauce Refried beans with chorizo corn tortillas CONDIMENTS: Pickled Onions Chipotle Sauce Salsa Quacamole SALAD: Jicama, Pineapple and Honeydew Salad DESSERT: Frozen margarita mousse with oreo cookie crumbs BACK TO TOP Chicken Byriani Basmati Rice - chipati or roti Curried Dahl - curried mushrooms, potatoes & peas Khira Raita & Chutney Cabbage Coleslaw BBQ with a homemade smokey BBQ sauce Roasted sweet potatoes with a chipolte sauce Bourbon baked beans Corn on the Cob home introduction event planning menus interest form recipes references contact us carrot on the run 24 Carrot Catering Ltd. © 2010